Servings: 6
Prep time: 20 minutes
Cook time: 70 minutes
Marinating time: 30 minutes
Ingredients
- 1 6-rib Quebec pork loin
- 1.89 L OCN seawater
- 6 McIntosh apples
- 65 ml (1/4 cup) ice cider
- 65 ml (1/4 cup) dried cranberries
- 45 ml (3 tablespoons) sugar
- 250 ml (1 cup) demi-glace sauce made from game stock
- 15 ml (1 tablespoon) butter
- Fleur de sel and freshly ground pepper to taste
Preparation
- Place the pork loin in a deep dish and cover it with seawater. Let it marinate in the refrigerator for 30 minutes.
- Remove the pork loin from the seawater and pat it dry thoroughly with paper towels, without rinsing it.
- Preheat the oven to 150 °C (300 °F).
- In a large skillet, sear the pork loin for about 2 minutes on each side, until lightly browned. Transfer to a baking dish, and season with salt and pepper.
- Bake for about 50 minutes, or until a meat thermometer reads an internal temperature of 65 °C (150 °F).
- Remove from the oven, leaving the thermometer in the meat. Cover loosely with a sheet of aluminum foil and let rest for about 15 minutes, or until the internal temperature reaches 68 °C (155 °F).
- For baked apples: Preheat the oven to 180 °C (350 °F). Wash the apples without peeling them.
- Plunge them into a pot of boiling water for 2 minutes, then remove them and place them on a baking sheet. Sprinkle with sugar and bake for 20 minutes.
- For the cranberries in ice cider: In a small saucepan, heat the cranberries with the ice cider over low heat until the liquid has reduced by half.
- For the sauce: In another saucepan, reheat the demi-glace sauce with the butter. Season with salt and pepper to taste.
- To serve: Slice the pork loin between the ribs. Garnish with cranberries in ice cider, drizzle with sauce, and serve with poached apples.
A creation by Jérôme Ferrer, 2007 Chef of the Year and owner of the restaurant Europea
